| 1 | box Betty Crocker® SuperMoist® cake mix (any flavor) |
| Water, vegetable oil and eggs called for on cake mix box |
| 2 | containers Betty Crocker® Whipped fluffy white frosting |
| Colored sugar |
| 1 | tube (0.68 oz) Betty Crocker® decorating gel |
| Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy |
| Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Wrap and freeze 1 layer for other use. |
| 2. | Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. To make butterfly, arrange 2 wings on foil-covered tray, cutting board or cardboard; use 2 of the leftover notched pieces to form the body, trimming if necessary. Frost cake, attaching pieces with small amount of frosting. |
| 3. | Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack to make antennae. Store loosely covered at room temperature. |
| Follow High Altitude cake mix directions for 8-inch or 9-inch round pans. |
|
| Here's an easy and fun cake-decorating trick: Use a small paintbrush to “paint” food color directly onto frosting. |
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| Turn the leftover cake layer into a trifle! Cut leftover cake into 1-inch cubes, and layer them with prepared chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream. |
Nutrition Information:
490 ( 200); 23g ( 6g, 4 1/2g); 55mg; 350mg; 70g ( 0g, 50g); 3g 0%; 0%; 6%; 4% 1 ; 3 1/2 ; 0 ; 4 1/2 4 1/2